The association of sodium cholate and sodium deoxycholate in solutions of aromatic alcohols

Thermodynamic properties of micellization of sodium dodecyl sulfate in binary mixtures of ethylene glycol with water

Micellar properties of sodium dodecyl sulfate (SDS) in aqueous mixtures of ethylene glycol (EG) were determined using techniques such as conductivity, density, EMF, surface tension, viscosity, ultrasonic velocity, and spectroscopy (fluorescence). The effective degree of disssociation of micelles (α) was determined using three different methods. Thermodynamics of micellization were obtained from the temperature dependence of critical micelle concentrations (cmc) values. The difference in Gibbs energies of micellization [Formula: see text] of SDS, between water and mixed solvent systems, was calculated to evaluate the influence of cosolvent on the micellization process. Surfactant aggregation numbers (Ns) obtained from static fluorescence quenching methods indicated a decrease in the aggregation numbers with increasing concentration of ethylene glycol in the binary solvent mixtures. In addition, the micropolarity of the micellar interior was determined from the pyreneI1/I3 ratios. These values were consistent with a decrease in the micropolarity surrounding the probe molecule as the EG content in the solvent mixture was increased. Key words: thermodynamics, micellization, aggregation numbers, ultrasonic velocity, degree of dissociation.